Baked Ham and Cheese Croissants
on Sep 14, 2026
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These baked ham and cheese croissants are filled with savory ham and melty cheese and baked in a simple, seasoned egg mixture. The croissants stay buttery and flaky on top with the perfect amount of ham and cheese in every bite. They’re so easy to throw together for breakfast or lunch!
I’m all for breakfast recipes that don’t require standing over the stove in the morning, and these couldn’t be easier. Everything bakes together in one pan and you get buttery ham and cheese croissants with a little egg baked underneath. They’re great for busy mornings, weekend breakfast, or an easy lunch!
If you’re looking for more simple one-pan breakfast options, try these almond croissant sheet pan pancakes, sourdough French toast casserole, and cottage cheese egg bake for more easy breakfast ideas the whole family will love!
Table of Contents
What You’ll Need
Here is what you’ll need to make these baked ham and cheese croissants:
- Mini Croissants: Store-bought mini croissants make this recipe quick and easy while still giving you those buttery, flaky layers. I use Kroger mini croissants.
- Ham: Thinly sliced Black Forest ham adds savory flavor and pairs perfectly with the buttery croissants.
- Sliced Cheese: Use your favorite melting cheese, such as Muenster, provolone, Swiss, or cheddar. Each croissant gets half a slice on the bottom.
- Shredded Cheddar Cheese: Sprinkled over the ham for an extra cheesy filling.
- Eggs: Form the base of the light egg mixture that bakes around the bottoms of the croissants.
- Milk: Adds a little creaminess to the egg mixture without making it too heavy.
- Seasonings/Spices: Garlic powder, onion powder, salt and pepper add savory flavor to the egg mixture.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Croissants: I use Kroger mini croissants, but any similarly sized, fully baked mini croissants will work. You can usually find them in the bakery section at stores like Kroger, Walmart, H-E-B, and Target. I love using mini croissants because they’re the perfect size for individual portions, especially for kids. You can also use full-sized croissants and adjust the amount of ham and cheese inside as needed. Just use enough croissants to fill the baking dish, and cut them in half after baking for smaller portions.
- Ham: Use your favorite thinly sliced deli ham or turkey!
- Sliced Cheese/Cheddar: Muenster, provolone, Swiss, or cheddar all work well for the sliced cheese and shredded mozzarella, Monterey Jack, Colby Jack work well for the shredded cheese on top. Both can be swapped with dairy-free alternatives.
- Milk: Swap whole milk with a dairy-free alternative.
- Eggs: A liquid plant-based egg substitute, such as JUST Egg, would be the best option since the eggs form the custard-like layer around the croissants. I wouldn’t recommend flax eggs or applesauce here since they won’t set in the same way.
Step-by-Step Instructions
STEP 1: Preheat the oven to 350°F and grease a 9×13-inch baking dish or pan.
STEP 2: In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until well combined (Images 1 & 2).
STEP 3: Slice each mini croissant horizontally. Place ½ slice of cheese on the bottom of each croissant, followed by ½ slice of ham and a sprinkle of shredded cheddar cheese.
STEP 4: Close the croissants over the filling and arrange all 12 stuffed mini ham and cheese croissants in the prepared baking dish (Image 3).
STEP 5: Slowly pour the egg mixture between and around the bases of the croissants, rather than directly over the tops (Image 4). Keeping the tops mostly dry helps them stay golden and flaky as they bake.
STEP 6: Bake uncovered for 20 to 23 minutes, checking at 20 minutes. The baked ham and cheese croissants are ready when the egg mixture between them is completely set, the cheeses are melted, and the croissants are golden and crisp. Let the croissants cool for about 5 minutes before serving.
Storage Instructions
Store leftover baked ham and cheese croissants in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer until warmed through to help the croissants crisp back up. To freeze, let the croissants cool completely before transferring them to a freezer-safe container or bag. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
Tips For Success
- I use Kroger mini croissants, but another similarly sized variety will work. You can usually find them in the bakery section at stores like Kroger, Walmart, H-E-B, and Target.
- Layer the sliced cheese on the bottom, followed by the ham and shredded cheddar. This helps you get plenty of melty cheese throughout each croissant.
- Pour the egg mixture mainly around the bottoms and between the croissants rather than directly over the tops. This allows the bottoms to absorb some of the mixture while helping the tops stay flaky.
- Don’t worry if the egg mixture puffs slightly while baking. It will settle as the croissants cool.
- If the croissants are browning too quickly before the egg mixture is set, loosely tent the pan with foil.
Recipe FAQs
Any cheese that melts well will work! Muenster, provolone, Swiss, and cheddar are all great options for the sliced cheese. I also add shredded cheddar for an extra cheesy filling.
No, but the quantities and baking time for this recipe are specifically written for 12 mini croissants in a 9×13-inch baking dish. If using larger croissants, you’ll need fewer and may need to adjust the filling and baking time.
Start checking at 20 minutes. The egg mixture between the croissants should be completely set with no wet liquid remaining, the cheese should be melted, and the croissants should be golden. Depending on your oven, they may need up to 25 minutes.
More Breakfast Recipes You’ll Love
Cinnamon Roll Sheet Pan Pancakes
Mini Waffles
Mini Egg Bites
Strawberry Cream Overnight Oats
If you tried these Baked Ham and Cheese Croissants, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Baked Ham and Cheese Croissants
Ingredients
Croissant Sandwiches
- 12 mini croissants
- 6 slices cheese, halved, such as Muenster or provolone
- 6 slices deli ham, halved
- ½ cup shredded cheddar cheese
Egg Custard
- 3 large eggs
- ⅓ cup whole milk
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ⅛ pepper
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish or pan.
- Slice each mini croissant horizontally. Place ½ slice of cheese on the bottom of each croissant, followed by ½ slice of ham and a sprinkle of shredded cheddar cheese.
- Close the croissants over the filling and arrange all 12 stuffed mini ham and cheese croissants in the prepared baking dish.
- In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until well combined.
- Slowly pour the egg mixture between and around the bases of the croissants, rather than directly over the tops. Keeping the tops mostly dry helps them stay golden and flaky as they bake.
- Bake uncovered for 20 to 23 minutes, checking at 20 minutes. The baked ham and cheese croissants are ready when the egg mixture between them is completely set, the cheeses are melted, and the croissants are golden and crisp. Let the croissants cool for about 5 minutes before serving.
Notes
- I use Kroger mini croissants, but another similarly sized variety will work. You can usually find them in the bakery section at stores like Kroger, Walmart, H-E-B, and Target.
- Layer the sliced cheese on the bottom, followed by the ham and shredded cheddar. This helps you get plenty of melty cheese throughout each croissant.
- Pour the egg mixture mainly around the bottoms and between the croissants rather than directly over the tops. This allows the bottoms to absorb some of the mixture while helping the tops stay flaky.
- Don’t worry if the egg mixture puffs slightly while baking. It will settle as the croissants cool.
- If the croissants are browning too quickly before the egg mixture is set, loosely tent the pan with foil.
